I've made this a couple of times, it's a truly outstanding , unique curry.Mild and comforting yet very exotic. It's now a staple in my kitchen , thank you for the wonderful recipe !
Omit the cumin and coriander powder. Substitute paprika and chilli powder with dried red chillies (Asian variety, NOT Mexican). Soak the dried red chillies in hot water for an hour or so and crush and pound them into a paste together with onion, ginger and garlic, and you have an authentic Burmese beef curry.
The described recipe has an Indian influence, as authentic Burmese curry never contains cumin, coriander powder or other spices. A drop of fish sauce will add more authenticity.
Add cilantro or coriander leaves at the end.
This is the way mother cooked the meat curries Burmese style.
I thought this dish would have more flavor. While very nice, it was a little bland. Next time I will increase the amount of chili powder, and perhaps add some parsley or cilantro at the end. My initial frying took about 45 minutes.
This would be a great curry for someone who isn't real big into spicy eastern food. It's very mild, but it's also very tasty. You'll need to add a bit of salt before serving.
This is excellent!!!! Thank you for sharing it!
Very nice! We really enjoyed this warming dish on a cold autumn evening!
This was really very tasty and easy. Not a leftover to be had!